Caldo de Jaiba (Mexican Crab Soup)
A fiery guajillo and tomato broth with sweet crab claws, corn and vegetables, perfect for a cold day.
- Time1 hr
- LevelMedium
- Costabout £3.23 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Simmer the chillies, tomatoes, onion and garlic in 300 ml of the water for 10 minutes. Blend until completely smooth.
10 min - 2
Heat the oil in a large pan, pour in the purée and fry for 5 minutes, stirring, until it darkens.
5 min - 3
Add the stock cube, the rest of the water, the carrots and potatoes. Simmer for 10 minutes.
10 min - 4
Add the corn rounds and crab claws. Simmer for 10 minutes more, until the potatoes and corn are tender and the broth smells sweet and spicy.
10 min - 5
Stir in the white crab meat and heat for 2 minutes. Season with salt.
- 6
Serve in wide bowls with the coriander and lime wedges. Give everyone a crab cracker or a spoon handle to get at the claws.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.